What's cooking? part 4

fgti that is an amazing recipe but the chili oil/chile crisp part makes is not that easy?

or maybe easy but a lot of ingredients

anyone have any really sublime casserole recipes?

Just1ne to thread! And outdoor miner, too. Do you know of any totally reliable vegan cake recipes that don't involve chocolate?

has anyone re-used pasta cooking water to add to a stock instead of plain water? i'm not sure if it would give it some extra body or if it would just be too starchy

i cooked some udon for a noodle soup i am making later today and i need to make a stock for it, so i was thinking about using the cooking water

Sure why not? How salty is it?

went ahead and did it! turned out totally fine. tbh i didn't notice much of a difference because the vegetables in the stock dominated the flavor but it was a good stock

xps to ljub - i can't recommend anything, since i'm not really into cakes (too much work - i prefer cookies or vegan cheesecake) but if you go to veganbaking.net and look for any recipes by 'mattie', you should find something pretty good.

Thanks j! It's not me doing the baking (I got away with spiced nuts this time) but have passed the tip on to the person who offered to bake a congratulations cake, discovered the recipient was vegan, and valiantly did not withdraw their offer.

went ahead and did it! turned out totally fine. tbh i didn't notice much of a difference because the vegetables in the stock dominated the flavor but it was a good stock

― marcos, Friday, January 15, 2016 2:27 PM (7 hours ago) Bookmark Flag Post Permalink

i wouldn't expect to do much for flavor --- it should make the liquid cling better to the noodles iirc

= extra body, as you said

xpost to ljubljana - vegan baking is something i'm going to be getting into in 2016 but have zero experience r/n

america's test kitchen recipes make me so crazy!

i made their lemon poundcake which i used to think was amazing. it's not! it's ok. in the cold light of day my dorie greenspan recipe was perfectly fine & i should have made that one instead - blow your melted butter & food processor out your damn ear, nerds

Got lazy braising short ribs last night and just held a box of wine over my (hot) dutch oven and sprayed wine in. Not sure I'm ever getting the purple splashback out the enamel.

xps. I'm not a very experienced baker - vegan or otherwise - , but I found this appleberry pie with the crust made with olive oil to be pretty great, and not at all olive oily, surprisingly.

http://www.theppk.com/2013/09/appleberry-pie-with-olive-oil-crust/

i hafta make that someday soon

Yeah, that looks great! thanks. In the end our designated vegan bakers didn't manage anything - the cake-promiser got sick and the quiche-promiser made a quiche that was 'too dense' for co-worker consumption (intriguing). I was down for spiced mixed nuts, and those were easy. So for the rest we bought some pretty decent nut/fruit tarts and some godawful dry tasteless shaving-foam topped carrot cake from a vegan bakery :/ Next time, appleberry pie.

Ruling my world right now even WITHOUT real dried Omani limes: http://www.saveur.com/omani-madrouba-porridge-recipe

My mom got all us kids one of these hilarious garlic grinders for Christmas. Turns out it is also very good for turning cashews into nut meal for thickening curries! (I warmed the nuts up in the microwave first for increased smushability.)

http://i00.i.aliimg.com/img/pb/332/025/378/378025332_373.jpg

i am really into the cooks illustrated new york bagel recipe and just cooked my third batch--with a little advanced planning it's not a ton of work and the results are way, way better than anything i can get in my nondescript suburb of boston.

oooh io, I have one of those! Must try cashew trick!

mum gave mr veg this awesome salt for xmas that is mixed with black olives & roasted garlic - had it rubbed on a pork loin that he grilled omg so good

Man, I fucked up J Kenji Lopez-Alt's non-pressure cooker chile con carne recipe because it was cold and I figured the oven would warm my house up.

Had it at 225F (which is about 250 in my oven) but didn't see any reduction at all and when I pulled it out to check it didn't seem to be at even a very low simmer so I thought something was off. Upped the temp and extended the time and then BAM dry, tough beef. But I'm eating that shit for two more nights anyway, I've got $30 invested.

http://www.theguardian.com/lifeandstyle/2015/nov/17/rachel-roddy-beens-greens-italian-roman-stew-recipe

this was pretty great. the bean broth really makes it.

I just ordered a bunch of Rancho Gordo beans and will definitely be doing a lot of beans and greens in coming weeks. Too bad my kale was finally done in by the snow (I assume).

love the way cooking beans makes my apartment smell

i was thinking about doing a rancho gordo order sometime--quincie, pls post any tips/thoughts on your experience here!

we just made escarole and white beans the other night, ate it over some crusty bread, it was a very easy dinner

This isn't my first RG order, but after having a bitch of a time cooking an el cheapo pound of dried black beans (costing 1/5 of RG, notably!), I decided to splurge. I also needed some more Mexican oregano, which I can normally get OK at places in the 'burbs, but had done RG's before and both cheap + good + delivered to my door. Shipping is a flat $12 (ugh) so you might as well get a bunch of beans while you are at it. I ordered 6 different kinds and will report back!

what is RG?

rancho gordo, heirloom bean seller!

Central Market near me has RG beans - I bought a bag of flageolets for a recipe (http://cooking.nytimes.com/recipes/1017328-collard-greens-tagine-with-flageolets) but haven't gotten around to it yet.

made a vegan curried cauli frittata. so simple. and so damn **ckin' delish

I tried to make vegetable broth with mirepoix left over from a knife skills class and it just smells like planty onion water. Fail. Needs more chicken.

:(

miso is the best veggie broth imo

I was thinking that as I lamented.

just finished up some butterless, oil-less, cacio e pepe. it basically only tastes like salt and pepper and is maybe my platonic ideal of food.

so... dry cooked pasta with salt and pepper on it?

the idea is you melt pecorino romano in really starchy pasta water to form a sauce

method here, followed to the letter and i was happy: https://talesofambrosia.com/2013/03/04/how-to-make-spaghetti-cacio-e-pepe-like-a-roman/

i've made it with oil/butter before but not without. that's interesting.

yeah i have no idea what's authentic or w/e but i looked at a ton of recipes and liked the challenge of doing it this way.

that pasta dish is my ideal italian meal. plain pasta with a little butter and lots of parmesan and pepper is my go-to comfort meal of all time. i'll have to get some pecorino and try it this way.

sort of the antithesis of this thread but: what are your favorite little-to-no prep meals/snacks?

e.g. one of mine is grainy bread like ezekial, toasted and spread with ripe avocado then topped with a little diced onion that's been sauteed in butter with a bit of soy sauce, maybe a poached or fried egg on top too. or steamed broccoli topped with a couple fried eggs and fresh parmesan with lots of black pepper.

i'm looking for little meals that have a decent nutrition content and balance of fat and protein. the carb-y they are, the better, since i discovered a while ago that i definitely feel better when i eat a lot less white carbs.

those kinds of meals are often my favorite tbh. elaborate things are nice too but sometimes after spending a few hours cooking a complex meal i find that i don't have as much an appetite for it

sourdough toast with kimchi and mayo

(lol i am gross)

Asparagus and poached eggs
'Risotto' made with orzo, frozen peas and pancetta cubes
Big Mac Meal.

ripe avocado on grainy bread is such a good example of this, i will pour some s/p, olive oil, some crushed red chiles and some lime or lemon juice on mine, it is a pretty standard breakfast or lunch for me especially in the summer